Place beef and lamb in a pot, cover with water and bring to a boil. When foaming the broth, skim off the foam frequently to obtain a clear broth.
2 Peel and dice the onions. Add to the meat together with the herbs after it has boiled up. Simmer on low for 70 minutes.
Place meat and broth in an oven-safe skillet. Remove the bay leaf.
Peel and slice 4 onions.
Sauté the onion rings briefly in a pan with the clarified butter. Pour everything over the cubes of meat in the skillet.
Bake the pan briefly in the preheated oven (220 °C) until the onions are golden. Since every stove is set a little differently: please stick with it and watch the onions.
Tipps & Hinweise
Fill the finished däg`lbroad into soup plates and serve with fresh bread. Classically, this includes a beer and a "sip" (a schnapps).